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The Influence of Chemistry on New Foods and Traditional Products

Paru le : 2014-09-13

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a  multidisciplinary approach: - the product...
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Description du livre


This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a  multidisciplinary approach:
- the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials)
- the regulatory perspective of the whole food production chain
- commercialization of food commodities
- the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies
- new and emerging risks related to food packaging materials
- the assessment of the authenticity of edible products.
This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

À propos

Auteur
Collectif
Éditeur
Springer
Collection
SpringerBriefs in Molecular Science
Parution
2014-09-13
Pages
65 pages
EAN papier
9783319113579

Caractéristiques détaillées - droits

EAN EPUB
9783319113586
Prix
52,74 €
Nombre pages copiables
0
Nombre pages imprimables
6
Taille du fichier
430 Ko
Ce livre est accessible aux handicaps informations d'accessibilité

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